We made cream sauce without any cream! That’s right, cashews that have been soaked until ultra soft and blended with coconut milk, lemon, nutritional yeast, garlic and spices makes for a mouthwatering vegan cream sauce you and your family are sure to love!

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes 

Ingredients: 

• 1 box Solely Spaghetti Squash, cooked & drained
• 1 cup raw cashews, soaked in 2 cups of water for 4 hours or overnight
• 1/2 cup full-fat canned coconut milk
• 1 tablespoon fresh lemon juice
• 1 medium garlic clove, peeled & minced
• 2 tablespoons nutritional yeast
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasonings 
• Black pepper & fresh thyme sprigs (to use as garnishes)

Directions: 

1. Fill a medium pot about two-thirds full with water and bring to a boil. When boiling, add the Solely Spaghetti Squash and boil until soft, 4-6 minutes.
2. Strain squash in a colander and set aside.
3. Add the soaked and drained cashews, coconut milk, fresh lemon juice, minced garlic, sea salt, black pepper, dried Italian seasonings, and nutritional yeast to a blend and blend on high speed until it is very creamy. There should be no cashew chunks in the sauce. Pour the sauce into a mixing bowl. 
4. Add the cooked Solely Whole Organic Spaghetti Squash to the sauce and stir to combine so that all of the squash is coated in the sauce.
5. Preheat the oven to 350 F (176 C). 
6. Pour into an oven-safe baking dish and bake in the oven until everything is heated through and the sauce is bubbly, about 30 minutes. 
7. Remove from the oven and let cool for a few minutes before serving with additional black pepper and fresh thyme sprigs. 
8. Store any leftovers in the fridge in an airtight container for up to 3 days.
9. Enjoy!

Notes about the recipe: This vegan dish can have its protein boosted by adding a cup of chickpeas or if you prefer animal protein, a side of grilled chicken or pork.

Credit: Recipe prepared by Sarah Steffans